It may not have all the fanciest decoration, but this Simple Chocolate Yule Log Holiday Cake as plenty of holiday spirit.
- 1 cup Dutch process cocoa (divided, plus more for dusting)
- ½ cup boiling water
- 2 ¼ cup unsalted butter (at room temperature)
- ¼ cup sifted confectioners’ sugar
- ½ teaspoon kosher salt (divided)
- 1 ½ pound semisweet chocolate (melted and cooled )
- 4 large egg yolks
- 2/3 cup granulated sugar (divided)
- ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 large egg white
- unknown sprinkles and chocolare curls (as garnish)
Make the frosting/filling: In a small bowl combine ½ cup cocoa and the boiling water, stirring until cocoa has dissolved. In a separate large bowl beat the butter with an electric mixer on medium speed. Raise the speed to medium-high and slowly add confectioners’ sugar, and ¼ teaspoon salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. Set aside, covered at room temperature, while you make the cake.
Make the cake: Place oven rack in center position and preheat oven to 375°F. Spray bottom of 15x10x1-inch pan with cooking spray. Line the bottom with parchment; spray again with cooking spray. Set aside.
In a clean large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in ⅓ cup granulated sugar. Sift flour, remaining ½ cup cocoa, baking powder, cinnamon, nutmeg, and remaining ¼ teaspoon salt together; gradually add to yolk mixture and mix well (batter will be very thick).
In a separate medium bowl use clean beaters to beat egg whites on medium speed until soft peaks form. Gradually beat in remaining ⅓ cup sugar, 1 tablespoon at a time, on high until a meringue with stiff peaks forms. Gradually fold into meringue into the large bowl with chocolate batter. Spread evenly into prepared pan.
Bake 10–12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
Unroll cake carefully, and remove towel. Spread chocolate filling evenly over cake; re-roll cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; cover cake with one light layer of fudge frosting. Using a small offset spatula, drag more frosting in connected stripes that resemble tree bark, get creative or keep it as simple as you like. Sprinkle top and sides with various types of colors of candy sprinkles and chocolate shavings. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.